Malai Kofta is one of the richest side dish served during parties or on special occassions. Though it is a typical Mohalai dish, it have become a typical North Indian Dish. 

 For the Kofta:

Potato - 1 kg

Paneer - 250 gms

Khoya - 50 gms

Malai (fresh cream) - 50 gms

Raisins - 1 tbsp

Green chillies - 3 nos  (finely chopped)

Sugar - 1/4 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Red chilli powder - 1/2 tsp

Cardomom - 6 nos

Salt To Taste

Ghee - 4 tbsp

OIl for frying the koftas

Onion - 2 nos

Garlic - 4 pods

Ginger - 1 inch

Tomatoes - 3 nos or tomato puree - 1 cup

Chilly powder red - 1 tsp

Dhaniya powder - 1 tsp

Garam masala powder - 3/4th tsp

Cumin powder - 1/2  tsp

Poppy seeds powder - 2 tsp

Sugar - 1/2 tsp

Cashew nuts - 8 nos

Ground nuts (Pea nuts) - 1/4 cup

Pressure cook the potatoes, peel and mash them add salt to taste. Mash paneer, khoya and malai together with raisins, green chillies, sugar, coriander powder, red chilly powder, powdered cardamom and ghee. Make balls of the mashed potato. Make holes in it and add the mashed paneer paste. Cover the edges and shape it into round balls. Carefully fry the balls in hot oil. Keep turning till they turn golden brown in colour. 

In a pan add 3 tbsp of oil. Grind onions, ginger, garlic and poppy seeds. Fry in the oil till it turns brown and the oil separates. Add the tomato puree and all the masala powders. Ground the peanuts, make it a fine paste. Add the sugar and the ground paste. The gravy will thicken. Add the fresh cream to thicken it more. If the gravy is thick add water and bring it to boil. Now add the koftas one by one. Turn the koftas slowly without breaking them. Remove the koftas from the gravy.

Just before it is served place one or two koftas on a serving plate and add the gravy on top of the koftas. Decorate it with finely chopped coriander leaves and fried cashew nuts. Add one or two tbsp of fresh cream on top.